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Almond-Arugula Pesto
Recipe Summary
Yield: Makes enough for one 13 1/2 -by- 4 -inch tart
Ingredients
Ingredient Checklist
1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon creme fraiche
3 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 garlic clove
Coarse salt and freshly ground pepper
Cook's Notes
Store in an airtight container up to 2 days.
Gallery
Almond-Arugula Pesto
Recipe Summary
Yield: Makes enough for one 13 1/2 -by- 4 -inch tart
Gallery
Almond-Arugula Pesto
Almond-Arugula Pesto
Almond-Arugula Pesto
Recipe Summary
Yield: Makes enough for one 13 1/2 -by- 4 -inch tart
Recipe Summary
Yield: Makes enough for one 13 1/2 -by- 4 -inch tart
Yield: Makes enough for one 13 1/2 -by- 4 -inch tart
Makes enough for one 13 1/2 -by- 4 -inch tart
Ingredients
Ingredients
- 1/4 cup whole almonds, toasted
- 3/4 cup arugula, rinsed well
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon creme fraiche
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1 garlic clove
- Coarse salt and freshly ground pepper
Directions
In a food processor, pulse all ingredients except salt and pepper until smooth. Season with salt and pepper.
Cook's Notes
Store in an airtight container up to 2 days.
Cook’s Notes
Store in an airtight container up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Almond-Arugula Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Almond-Arugula Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
